Question 1

When preparing unshortened cakes,

Accepted Answer

A)  the cake pans are greased. 
B)  the cake pans are left ungreased. 
C)  the cake pans are greased and then dusted with flour for easy removal. 
D)  a toothpick is used to test for doneness. 
A)  the cake pans are greased. 
B)  the cake pans are left ungreased. 
C)  the cake pans are greased and then dusted with flour for easy removal. 
D)  a toothpick is used to test for doneness.

Question 2

All of the following are shortened cakes except

Accepted Answer

A)  spice cake. 
B)  sponge cake. 
C)  pound cake. 
D)  yellow cake. 
A)  spice cake. 
B)  sponge cake. 
C)  pound cake. 
D)  yellow cake.

Question 3

Pound cake is a compact, shortened cake leavened by

Accepted Answer

A)  baking soda and/or baking powder. 
B)  biological agents. 
C)  steam and air. 
D)  All of these are correct. 
A)  baking soda and/or baking powder. 
B)  biological agents. 
C)  steam and air. 
D)  All of these are correct.

Question 4

The defining characteristic of a shortened cake is that it is made

Accepted Answer

A)  with fat. 
B)  with milk. 
C)  without added fat. 
D)  without milk. 
E)  with baking soda. 
A)  with fat. 
B)  with milk. 
C)  without added fat. 
D)  without milk. 
E)  with baking soda.

Question 5

Cakes are tender because the high water content in cake formulas creates a low-viscosity batter that minimizes the formation of

Accepted Answer

A)  crumb. 
B)  gelatinization. 
C)  dextrinization. 
D)  gluten. 
A)  crumb. 
B)  gelatinization. 
C)  dextrinization. 
D)  gluten.

Question 6

Which additive in cake acts as a preservative?

Accepted Answer

A)  cellulose gum 
B)  high-fructose corn syrup 
C)  lactose 
D)  potassium sorbate 
A)  cellulose gum 
B)  high-fructose corn syrup 
C)  lactose 
D)  potassium sorbate

Question 7

Which of the following cakes does not rely on foam formation for its structure?

Accepted Answer

A)  angel food 
B)  chiffon 
C)  pound 
D)  sponge 
A)  angel food 
B)  chiffon 
C)  pound 
D)  sponge

Question 8

List typical ingredients that go into cake mixtures along with their individual functions.

Accepted Answer

Typical ingredients that go into cake mi

Question 9

Which of the following statements about using vegetable oil in cakes is false?

Accepted Answer

A)  Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb. 
B)  During creaming, air bubbles are as easily incorporated into oil as they are in butter. 
C)  Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter. 
D)  Olive oil contains natural emulsifiers that make cakes more tender and moist. 
A)  Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb. 
B)  During creaming, air bubbles are as easily incorporated into oil as they are in butter. 
C)  Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter. 
D)  Olive oil contains natural emulsifiers that make cakes more tender and moist.

Question 10

Which cake is similar to angel food cake except there are two foams-an egg-white foam and an egg-yolk foam?

Accepted Answer

A)  pound cake 
B)  mooncake 
C)  chiffon cake 
D)  sponge cake 
A)  pound cake 
B)  mooncake 
C)  chiffon cake 
D)  sponge cake

Question 11

What is the easiest buttercream frosting to prepare?

Accepted Answer

A)  French buttercream 
B)  American buttercream 
C)  Swiss buttercream 
D)  Italian buttercream 
A)  French buttercream 
B)  American buttercream 
C)  Swiss buttercream 
D)  Italian buttercream

Question 12

Cake flour

Accepted Answer

A)  provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten. 
B)  and egg provide structural strengthening for cakes, while tenderizing ingredients balance this effect. 
C)  that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake. 
D)  has a lower percentage of starch than bread flours. 
A)  provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten. 
B)  and egg provide structural strengthening for cakes, while tenderizing ingredients balance this effect. 
C)  that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake. 
D)  has a lower percentage of starch than bread flours.

Question 13

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache.

Accepted Answer

Flat frosting is a simple, smooth and th

Question 14

Lower the temperature by 25°F when baking cakes in

Accepted Answer

A)  BundtTM pans. 
B)  angel food cake pans. 
C)  glass pans. 
D)  cast iron skillets. 
A)  BundtTM pans. 
B)  angel food cake pans. 
C)  glass pans. 
D)  cast iron skillets.

Question 15

Why are cookies crispier than cakes?

Accepted Answer

A)  Sugar, starch, and flour proteins compete for water. 
B)  Gluten development is strengthened by the additional eggs found in cookies. 
C)  Cookies are cooked for a longer period of time. 
D)  More starch gelatinization occurs in cookies. 
A)  Sugar, starch, and flour proteins compete for water. 
B)  Gluten development is strengthened by the additional eggs found in cookies. 
C)  Cookies are cooked for a longer period of time. 
D)  More starch gelatinization occurs in cookies.

Exam 23: Cakes and Cookies

When preparing unshortened cakes,

All of the following are shortened cakes except

Pound cake is a compact, shortened cake leavened by

The defining characteristic of a shortened cake is that it is made

Cakes are tender because the high water content in cake formulas creates a low-viscosity batter that minimizes the formation of

Which additive in cake acts as a preservative?

Which of the following cakes does not rely on foam formation for its structure?

List typical ingredients that go into cake mixtures along with their individual functions.

Which of the following statements about using vegetable oil in cakes is false?

Which cake is similar to angel food cake except there are two foams-an egg-white foam and an egg-yolk foam?

What is the easiest buttercream frosting to prepare?

Cake flour

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache.

Lower the temperature by 25°F when baking cakes in

Why are cookies crispier than cakes?

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